Rose and Blackcurrant Macaroons
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 45 min.
Ready in
Ingredients
for
25
- For the macaroons
- 1 ½ cups powdered sugar
- ¾ cup Almond flour
- 3 large egg whites
- 0.333 cup sugar
- ½ tsp Rose water
- ½ tsp strawberry extract
- pink Food coloring
- For the filling
- 0.333 cup unsalted butter
- 1 ¾ cups powdered sugar
- vanilla extract
- pink Food coloring
- Rose water
- 1 tsp blackcurrant Jam
How healthy are the main ingredients?
sugarPreparation steps
1.
Line 2 large baking trays with non-stick baking paper. Draw hearts on the underside of the baking paper, using a cutter or card template as a guide.
2.
Put the icing sugar and ground almonds into a mixing bowl and stir to combine.
3.
Whisk the egg whites with an electric whisk until soft peaks form. Add the sugar in 3 batches, whisking well to create a thick, smooth, glossy meringue.
4.
Gently stir in the ground almonds and icing sugar mixture.
5.
Divide the mixture into 3 bowls. Add the rosewater and pink colouring to 1 bowl, the strawberry extract and more pink colouring (for a deeper colour) to another and leave the other bowl plain. Stir gently until blended, but don't overmix.
6.
Put each mixture into a piping bag and pipe the plain mixture into the hearts and pink mixtures into small rounds, about 4cm|1 1/2" onto the baking trays, keeping them apart. Leave to stand for up to 40 minutes, or until the mixture is no longer sticky when you touch it with a finger.
7.
Heat the oven to 190°C (170° fan) 375°F gas 5.
8.
Bake the macaroons for about 10 minutes, until set and crisp, but not browned. Leave on the baking trays to cool completely.
9.
For the filling: beat the butter until soft. Sift in the icing sugar and beat until smooth. Divide the mixture into 3 bowls.
10.
Flavour 1 with vanilla, another with a few drops of pink colouring and rosewater and the other with blackcurrant jam, stirring until blended.
11.
Carefully sandwich the macaroons together with the buttercream.
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